Hazelnut Free Turmeric Ginger Turkey Breakfast Hash
Breakfast hash doesn't get nearly enough credit as a weeknight dinner option, but this skillet is genuinely good any time of day. Sweet potato, zucchini, red bell pepper, and ground turkey come together with fresh ginger, turmeric, and cumin for a warm, earthy flavor that feels both nourishing and exciting. The trick of blooming the ginger and turmeric directly in the pan before adding the turkey is a small step that makes a big difference — the whole kitchen smells incredible. Baby spinach wilts right into the mix at the end, and a squeeze of fresh lemon juice brightens everything up just before serving. For anyone navigating tree nut allergies, a dish like this is genuinely stress-free because every single ingredient is straightforward and whole — no spice blends with hidden additives, no sauces with mystery inclusions. Garlic-infused olive oil keeps the savory depth without any cross-contact concerns, and the ingredient list reads exactly as clean as it looks. Finish it with a handful of fresh cilantro or parsley and you've got a colorful, protein-packed meal that's as satisfying to look at as it is to eat.
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Learn more →Ingredients
4 servings
- 1 lb ground turkey
- 2 tbsp garlic-infused olive oil, divided
- 1 medium sweet potato (about 10 oz), peeled and cut into ½-inch dice
- 1 medium zucchini, cut into ½-inch dice
- 1 red bell pepper, seeded and diced
- 1 tbsp fresh ginger, finely grated
- 1 tsp fresh turmeric, finely grated (or ½ tsp ground turmeric)
- ½ tsp ground cumin
- ¼ tsp ground black pepper
- ¾ tsp sea salt, or to taste
- 2 cups baby spinach
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp of the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the diced sweet potato in a single layer and cook, stirring every 2–3 minutes, until golden on the edges and just tender when pierced with a fork, about 10–12 minutes. Transfer to a plate and set aside.
- 2
Reduce the heat to medium. Add the remaining 1 tbsp garlic-infused olive oil to the skillet. Add the red bell pepper and zucchini and cook, stirring occasionally, until softened and lightly browned at the edges, about 5–6 minutes.
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